What a treat – Rick Bayless cooking and serving his food on Friday morning. (Annie Brown)

Friday started like this – star chefs Rick Bayless and Susan Feniger cooked a huge breakfast, and served it to people who made it into the Food & Wine Classic event at the Hotel Jerome in Aspen. Bayless, naturally, went Latin: chilaquiles, tamales wrapped in banana leaves, churros. Feniger, whose newest restaurant in Los Angeles, called Street, explores the world’s street foods, served lettuce bowls with Korean rice inside, a fruit salad with sunflower seeds that was fantastic, fried bananas with a sweet cream. The dishes, too, were served with cocktails.

Nice way to get the engines started. I long have admired the two of them, and have cooked for 20 years from their books. When I mentioned to Feniger a recipe for ribs that I adore from one of her early books, she immediately knew it and said, “those ribs really are out of this world.”